
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
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A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

Achiote seeds are bloomed in hot oil to draw out their deep yellow-orange colour, then strained out so only the tinted oil remains

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness)

Mexican chorizo is rendered in the pan to release its red, paprika-laden oil

Spinach, coriander, parsley and a charred poblano are blended with chicken stock to make a vivid green cooking liquor

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…

Rich, robust, and a thousand times better than store-bought, this authentic enchilada sauce packs serious flavour

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal…

A heartier descendant of Southern fried cabbage and its more substantial sibling, this version is a complete dinner rather than a side

The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…

A wheat-flour-and-water dough rests for 30 minutes

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard…